ISO 24223 is an international standard on physical and chemical testing of cheese to ensure that cheese is safe for consumption.
ISO 24223 gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods.
ISO 24223 describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g., as with analytical methods.
NOTE: Analysis of volatile substances, minor components or allergens can require additional precautionary measures in sample preparation to avoid loss of or contamination with one or more target analytes.
ISO 24223 on guidance on physical and chemical testing of cheese is useful for:
Cheese is analysed for a wide range of reasons, including to ascertain its composition as part of a quality control system or to generate data for nutritional labelling, to ensure compliance with standards of identity of a particular variety, assess the efficiency of production, and ensure the microbial safety of the product.
ISO 24223 provides you with guidance on physical and chemical testing of cheese by applying instrumental methods.
The procedures, analysis, and test methods provided by ISO 24223 assist you in the efficient production of cheese and ensure that the product is free from pathogenic organisms.
ENISO 24223
ISO 24223